Asian broth with Hokkien noodles and crispy tofu
Photo by Tamara West
At home, I find my best meals are often the ones created from random leftover ingredients from the fridge and freezer, instead of the "pre-planned" ones where I think of what to make, then write the ingredients down and go shopping for them.
- In a large pot heat a drizzle of oil over medium-high heat. Add onion, carrot, ginger, star anise, cinnamon stick, Szechuan peppercorns, chilli (if using) and coriander stalks. Fry for a few minutes until aromatic. Add the chicken carcass and bones and fry for another 2 minutes.
- Add Chinese cooking wine, soy sauce and water and bring to the boil. Reduce heat and simmer for 45 minutes until broth is rich and flavourful. Use a large metal spoon to skim off any scum that comes to the surface while cooking. Strain stock, discarding the bones and vegetables. Bring stock to a gentle simmer.
- Mix cornflour, salt and black pepper together and use to coat tofu. Heat a drizzle of oil in a large frying pan over high heat. Fry tofu until until golden all over, about 5-7 minutes. Drain on paper towels.
- Add noodles, green beans and edamame beans to the stock and cook until noodles are soft and cooked through, about 3 minutes. Add bok choy and choy sum and cook for a further minute.
- To serve, divide broth, noodles, vegetables and tofu between 4 bowls and garnish with coriander.